Acadiana Table

George Graham's Stories of Cajun Creole Cooking

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Tender pieces of pork swimming in a fragrant curry broth, this cross-cultural Pork Curry has bold flavor. (All photos credit: George Graham)
Shrimp and Artichoke Sauté: Briny gulf shrimp and artichokes meld with the flavors of garlic and wine in this light dish. (All photos credit: George Graham)
Stuffed with Cajun seasoning and braised in beer, my Beer-Braised Stuffed Brisket is fork tender. (All photos credit: George Graham)
Crispy pastry surrounds a spicy crawfish filling in these classic hand pies. (All photos credit: George Graham)
Served up steaming hot in your own personal gumbo mug, my Chicken Leg and Sausage Gumbo recipe is easy when made with Rox's Roux.
Louisiana crabmeat creates a Crab Claw Sensation. (All photos credit: George Graham)
Tender squirrel cooked down in a roux-infused gravy is wild game at its best. (All photos credit: George Graham)
Cuban horiz lores
Smoked deer sausage takes center stage with Gulf shrimp in this Creole combination. (All photos credit: George Graham)
Crispy fried softshells piled high with a velvety sauce. (All photos credit: George Graham
With a crispy finish, this griddled sandwich combines the freshest summer ingredients. (All photos credit: George Graham)
Flounder with crabmeat is a classic Cajun recipe.
My Acadiana Table version of a French classic baked brie features a secret ingredient. (All photos credit: George Graham)
Burger Day
Oven-baked and dripping with olive oil , this simple stuffed artichoke explodes with flavor. (All photos credit: George Graham)
Oysters Supreme --Cajun recipe classic
fresh-ham-roast
Chicken and smoked sausage gumbo worth begging for. (All photos credit: George Graham)
Crispy potato chip-crusted, chicken-fried steak crowned with a velvety boudin cream gravy. (All photos credit: George Graham)
This farm-to-table soup takes advantage of the freshest locally grown vegetables. (All photos credit: George Graham)
Poppy Tooker with George Graham in the studios of the Southern Food and Beverage Museum.
Crab Étouffée made from fresh Vermilion Bay crabs is a timeless recipe from the Louisiana coast. (All photos credit: George Graham)
Bacon-wrapped lamb on the bone smoked in pecan wood pairs perfectly with sweet potato risotto. (All photos credit: George Graham)
Piled high with grilled onions, these smoked sausage po'boys are a South Louisiana classic. (All photos credit: George Graham)